Friday, December 12, 2008

Spinach Cannelloni

This one came out of one of the local free newspapers so it is in metric. It is a bit time consuming but in spite of that, it's pretty good.

450 g cooked chopped spinach
250 g ricotta cheese
1 egg
60 g grated parmesan
ground nutmeg
16 cannelloni tubes, uncooked
600 ml bechamel sauce (I just used a jar of alfredo sauce, point is, something white)
For Napoli sauce:
1 T olive oil
1 red onion, chopped
1 celery stick, chopped
2 garlic cloves, crushed
400g can chopped tomatoes
75 mL vegetable stock
basil leaves

Preheat oven to 190 C (I have no idea what this is in F, less than 400, maybe 350 or 375?) Put ricotta in bowl. Mix egg and half of parmesan (although it never says what to do with the other half so I guess you could use it all if you want. Add spinach and nutmeg, mix. Spoon filling into cannelloni (this will take a long time. The first time I did it, I used a spoon to get it in, the second time, just my fingers. I'm not sure which way went faster but the later was definately messier) and place in baking dish.

For Napoli sauce: fry onion in oil. Add celery and garlic. Cook 2 minutes. Stir in tomatoes and stock. Simmer 15 minutes (you can start filling the tubes while this is simmering but don't loose track of time as it will probably take longer than 15 min to fill all of the tubes). Add basil. Pour bechamel over cannelloni (I'm guessing this is where the other half of the cheese would go but it doesn't say). Spoon napoli sauce on top. Bake 35 minutes or until golden.


Jen said...

I love cannelloni but can't seem to handle the cannelloni pasta. So I cheat and use giant shells.

Marrisse said...

I have a recipe for stuffed shells that I love to make. In the recipe, they suggest putting the filling in a large plastic baggie and cutting off a corner to fill the pasta. I wonder if it would work with the cannelloni. Sounds yummy though.

Christopher said...

This site should help with all your temperature converting needs: